I know that all the rage right now is pumpkin, and I am 110% behind the seasonal movement, but if you’ve shorted a circuit on it already I give you something not orange. Hooray!
Well, if you make this with yams, then technically it’d be orange – but these are sweet potatoes, not yams.
Or not. Probably just to some potato-snob. But to us everyday sallies – Potato, pototoe. They’re both fall favorites and sweet – but I seemed to find that sweet potatoes developed a better outter crunch from roasting, like regular ol’ potatoes, and that yams were left a little more on the soft side of things.
Fall is in full swing, and here in Seattle the rains have finally started. After 87 days of no measurable rain – I know in Seattle of all places – the rains have begun and its time to break out the warm and cozy everything. Hello fuzzy red slippers, over sized sweatshirts and fifteen blankets on the bed, much to the chagrin of my life long cuddle buddy and Huck.
Well – this is is the food equivalent of fifteen warm and cozy blankets on the bed. Or the draw of a tennis ball under a dining room table – it’s hard to resist and you must have it.
For this incredibly simple and bound to be fall tradition, start with two large sweet potatoes.
With a peeler, remove the skins and dice the sweet potatoes into large cubes. Toss them into a large bowl and toss with a ⅓ cup of this…
Star Fine Foods is coming out with a new line of balsamic glazes that are a perfect compliment to just about anything under the sun – from savory dishes to even desserts. *gasp* I know, right? My balsamic-spidey senses just tingle every time I come near this stuff. Or better yet just cut to the chase and hand me a straw.
On top of that add 1/2 tsp crushed red pepper, ½ tsp rosemary, ¼ tsp thyme, 2 cloves of garlic minced and salt and pepper to taste. Using a spatula, mix the whole lot around until all the potatoes are covered and sexy.
Onto a aluminum foil lined baking sheet drizzled with garlic olive oil, pour the whole lot out and place in a 375 degree preheated oven. Roast for 15 minutes, turn potatoes with a spatula and roast for another 15 until they are fork tender and golden brown.
If you’re feeling extra sassy – take it up another notch with a sprinkling of goat cheese, dried cranberries and wait for it…walnuts. The soft, the crunchy, the tangy, the sweet – are your balsamic-spidey senses tingling, too? Yeah…I thought so.
And it has walnuts, too.
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Total Time: 40 Minutes
2 large sweet potatoes, cubed
⅓ cup Apple Balsamic Glaze
½ tsp Red Pepper Flakes
½ tsp Rosemary
¼ tsp Thyme
2 cloves Garlic, minced
Salt and Pepper to Taste
4 tbsp Garlic Olive Oil
¼ cup Chopped Walnuts
⅓ cup Dried Cranberries
¼ cup Crumbled Goat Cheese
Preheat oven to 400 degrees.
Using a peeler, peel the skin off two large sweet potatoes. Cut into cubes. Place in large bowl. Toss with ⅓ cup Apple Balsamic Glaze, red pepper flakes, rosemary, thyme, garlic and salt and pepper to taste. Throughly coat sweet potatoes with ingredients.
Line a baking sheet with aluminum foil. Drizzle baking sheet and aluminum with garlic olive oil. Pour all sweet potatoes onto the baking sheet. Bake for 15 minutes. Gently remove baking sheet from oven, turn potatoes, and return to oven for 15 more minutes or until the sweet potatoes are fork tender.
Place in serving dish. Garnish with chopped walnuts, cranberries and goat cheese. Serve while warm and devour.
*Fine Print* Star Fine Foods has generously sent me the new Glaze line to test out and create a recipe. I give you this. I am being monetarily compensated for the recipe – but all opinions are my own. This stuff rocks!